Seafood Cioppino

Seafood Cioppino

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From: Diabetic Living Magazine

According to legend, this seafood soup originated in San Francisco, the creation of Italian-immigrant fishermen who were as skilled with a soup kettle as they were with a net.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
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  • 1 pound fresh or frozen firm white fish (such as orange roughy or cod), cut into 1-inch chunks
  • 1 pound fresh or frozen monkfish, cut into 1-inch chunks
  • 8 ounces fresh or frozen medium shrimp
  • 2 dried pasilla chile peppers
  • Boiling water
  • 1 teaspoon salt
  • ¾ teaspoon chili powder
  • 4 teaspoons olive oil
  • 1 large onion, chopped
  • 1 cup loose-pack frozen whole kernel corn
  • 1 tablespoon bottled minced garlic (6 cloves)
  • 1 (15 ounce) can white kidney beans (cannellini beans), rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) bottle clam juice
  • 1 cup dry white wine
  • 1 cup water
  • 2 tablespoons canned diced green chile peppers
  • 1 avocado, pitted, peeled, and chopped (optional)
  • ⅓ cup snipped fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw fish and shrimp, if frozen. Peel and devein shrimp. Rinse fish and shrimp; pat dry with paper towels.
  2. In a small bowl, combine pasilla chile peppers and enough boiling water to cover. Let stand for 20 minutes. Remove chile peppers with a slotted spoon, reserving ¼ cup of the soaking liquid. Remove seeds and stems from chile peppers and discard. In a blender, combine chile peppers and reserved liquid; cover and blend until smooth. Set aside.
  3. Meanwhile, in a large, shallow bowl, combine fish and shrimp. In a small bowl, combine ½ teaspoon of the salt and the chili powder; sprinkle over fish.
  4. In a 4-quart nonstick Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add half of the fish and half of the shrimp; cook about 4 minutes or just until done, gently turning mixture with a spatula occasionally. Remove with a slotted spatula to a clean bowl. Repeat with remaining seafood (add additional oil, if necessary). Chill bowl of seafood until needed (up to 2 hours).
  5. In the Dutch oven, heat remaining 2 teaspoons oil. Add onion, corn, and garlic; cook for 3 minutes, stirring occasionally. Stir in pureed chile mixture, beans, undrained tomatoes, clam juice, wine, the 1 cup water, green chile peppers, and remaining ½ teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Uncover; add seafood. Simmer, uncovered, for 5 minutes more. If desired, serve with avocado and cilantro. Makes 6 servings.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 285 calories; 6 g fat(1 g sat); 5 g fiber; 23 g carbohydrates; 32 g protein; 74 mg cholesterol; 774 mg sodium;
  • Carbohydrate Servings:

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